Chrysanthemum Leaf Salad

1. 1

   Tear the leaves from the chrysanthemum stalks, and chop off any thick, hard stalks (this recipe uses only the tender part), then rinse.

2. 2

   Use the leftover stalks in your miso soup.

3. 3

   In a bowl, combine the listed ingredients from lemon juice to honey, then mix well.

4. 4

   Add the well-drained chrysanthemum leaves and sesame seeds, and evenly toss.

5. 5

   Serve as soon as you finish making this dish.

6. 6

   If it sits too long, it will become watery.

* Per serving · 4 servings · Values may vary.

No additional tips available.